Peanut Butter And Cranberry Bars Food

CHEWY PEANUT BUTTER CRANBERRY BARS

Steps:

• Combine corn syrup and brown sugar in a large saucepan; bring to a boil, cook at a boil for 1 minute, and remove from heat. Stir peanut butter and vanilla extract into sugar mixture. Add rice cereal, oats, cranberries, and coconut; stir well.
• Press peanut butter mixture into an 8-inch square baking dish. Cool completely before cutting into bars.

CRANBERRY-CHOCOLATE PEANUT BUTTER BARS

Steps:

• Heat oven to 350ºF.
• Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Mix flour, oats and baking soda until blended.
• Beat butter, peanut butter and sugars in large bowl with mixer until light and fluffy. Add egg and vanilla; mix well. Gradually add flour mixture, mixing well after each addition. Stir in chocolate and cranberries; gently press onto bottom of prepared pan.
• Bake 20 to 22 min. or until center is set. Cool completely. Use foil handles to lift dessert from pan before cutting into bars.

CRANBERRY NUT GRANOLA BARS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Line a 13x9-inch pan with lightly-greased parchment paper; an inch or so of parchment paper should stick up on 2 sides to form lifting handles.
• Mix the quick-cooking oats, old-fashioned oats, pumpkin seeds, almonds, mixed nuts, cranberries, and sweetened condensed milk together in a bowl; spread into the prepared pan, evenly pressing into the corners and out to the sides.
• Bake in the preheated oven until the edges are golden brown, 20-25 minutes, using slightly less time for chewier bars and slightly more time for crunchier bars.
• Allow the the bars cool for 5 minutes in the pan before using the parchment paper to lift them from the pan. Use a sharp knife to cut into bars. Let the bars cool completely and store in an airtight container.

PEANUT BUTTER AND CRANBERRY BARS

Steps:

• Preheat oven to 350 degrees.
• Grease a 8x8x2 inch baking pan.
• In a small bowl combine cranberries and water.
• Cover and let stand for 20 minutes; drain well and set aside.
• In a large mixing bowl, beat butter and 1/2 cup of peanut butter until well combined.
• Beat in brown sugar.
• Beat in flour on low speed (mixture will be crumbly).
• Stir in peanuts and cranberries.
• Reserve 1 cup of the crumb mixture.
• Press remaining mixture into pan.
• Bake for 12 minutes.
• Meanwhile for filling, in a medium bowl beat cream cheese and sugar until smooth.
• Add egg, 2/3 cup peanut butter and lemon juice; beat until well combined.
• Spread over crust.
• Sprinkle reserved crumb mixture over filling and press in lightly.
• Bake about 25 minutes or until top is lightly browned.
• Cut into bars.

SUNNY'S EASY PB&J SWIRL BARS

Steps:

• Make the crust. Spray an 8-inch square metal baking pan with nonstick cooking spray. Line with parchment paper, allowing the parchment to overhang the edges of the pan. Spray again and set aside.
• In a food processor, pulse the crackers, brown sugar and butter until combined and it resembles wet sand. Remove and press into the bottom of the pan. Refrigerate for an hour.
• Preheat the oven to 350 degrees F.
• Make the PB layer: In a stand mixer or with a hand-held mixer, beat the peanut butter, brown sugar and butter in a bowl until smooth. Remove the pan from the refrigerator and spread the peanut butter mixture evenly over the bottom layer.
• Add the jelly swirl. Drop about 9 dollops of the jam around the pan. Use a skewer or butter knife and drag it through the jam and peanut butter to make swirls.
• Bake until set, about 30 minutes. Allow to cool completely, then remove from the pan and cut into bars the size of your choosing.

PEANUT BUTTER BARS

Steps:

• Cream butter, peanut butter, and sugars.
• Add vanilla and eggs. Mix.
• Add remaining ingredients and mix until you reach cookie dough consistency.
• Press dough into a large, lightly-greased jelly roll pan.
• Bake at 350F for approx 10 minutes or until lightly brown and firm.
• Beat 1 cup of peanut butter and smooth over hot cake.
• Cool completely.
• To make frosting: beat first 4 ingredients together until smooth.
• Alternately add evaporated milk and powered sugar until you reach your desired consistency and taste. You might find that you do not use all the milk or powdered sugar called for. Frosting should be fairly thick.
• Frost cooled cake with chocolate frosting.
• Cut into squares and enjoy!

NO-BAKE PEANUT BUTTER GRANOLA BARS WITH DRIED CRANBERRIES & PEPITAS

Steps:

• Line an 8-inch by 8-inch baking dish with parchment paper. I like to use a long piece with the sides sticking out so I can use them as "handles" to lift out the bars later on.
• In a large bowl, mix together the oats, pepitas, cranberries, and chia seeds.
• In a medium bowl, mix together the peanut butter and 1/2 cup brown rice syrup.
• Pour the wet ingredients over the dry and mix well with a wooden spoon. If the ingredients aren't quite sticking together, add a little more brown rice syrup, stirring after each addition, until they do.
• Pour into the baking dish and press flat with your hands. The more firmly you can press, the less likely they are to be crumbly!
• Refrigerate for at least 4 hours, until firm. Lift from baking dish and cut with a sharp chef's knife. Store, refrigerated, in an airtight container for up to two weeks.